Every now and then R and I decide to make something a little more gourmet, and this was decidedly the case when we went ahead with this dish. I was a bit concerned because it looks complex (it isn’t) and because R’s mum was coming for lunch. I needn’t have worried, she’s still raving about…
Tag: cooking
Prawn and Shallot risotto with sundried tomato powder
What do you do with leftovers? This is a question that I admittedly don’t ask myself very often, given that R and I generally tend to clear most of what’s put in front of us. That said, it happens – especially when we have guests. The other day, we had some of R’s family over…
New life, new start.
I’ve not been around much I know… sorry! Many, many things have changed since I last wrote a post on this blog. I changed my life some time ago now, leaving corporate marketing to become an English teacher and freelance translator. It was one of the best decisions I have ever made, and has led…
Chestnut and Chocolate Calzoncelli
Calzoncelli are traditional Christmas pastries from Southern Italy stuffed with a cream of chestnuts and dark chocolate and fried… Incredibly calorific and incredibly delicious! They tend to be made in batches and fortunately they keep for quite a few days. You will need (makes 50) For the pastry… 1kg of plain flour 300g of caster…
Broccoli rabe and Sausage
Salsicce e friarielli from Naples This is a classic “piatto povero”. A simple dish that was cooked by poor people around the capital of Campania when food was scarce. The dish has remained true to its roots in its simplicity and can be found in restaurants and in pizzerias across the region. It’s simple and…
Roast wild boar in rich red wine gravy
I’m just going to come right out and say it: as a rule the Southern Italians (from this area at least) don’t know how to cook game. The meat ends up strongly gamey, tough and dry. The only exception to this is ragù di cinghiale which is a rich pasta sauce made with tomatoes, herbs…
Ricotta and Pear
Ricotta e pera dalla Costiera Amalfitana Combining creamy ricotta, sweet pears and light fluffy nutty biscuit what could be better than a traditional ricotta and pear cake? A tradition of the Amalfi Coast this sweet delight was made famous by one of Italy’s top pastry chefs Sal de Riso – we visit his café regularly…
White wine escalopes
Scaloppine al vino bianco from Lombardy Scaloppine originally were a Northern Italian dish reserved mostly for holidays and parties. Nowadays, because they are so quick and easy to make as well as being relatively cheap they are eaten every day by many families the length and breadth of the peninsula. You can make these with…
Olive Oil
Olio di Oliva Olive oil is not just olive oil here. Nope. You don’t just get standard and Extra Virgin. You get different classifications according to flavour, colour, aroma, regional provenence, use, food pairing…. Sounds a bit complex, like wine, right? That’s because here it is exactly like wine. It is just as important and there are…
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